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Portland Cream Doughnuts Recipe

If you don't live near Portland Oregon, you can create your own version of the city's famous doughnut at home. Fresh homemade doughnuts with a touch of nutmeg, creamy filling and a smooth-as-silk chocolate frosting will disappear in minutes. —Taste of Home Test Kitchen, Greendale, Wisconsin

Directions

1.In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, egg yolk, butter, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

5. In a small bowl, beat cream until stiff peaks form. Fold into pudding. Refrigerate, covered, while frying doughnuts.

6. In an electric skillet or deep fryer, heat oil to 350°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Cool slightly.

7. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small tip. Fill bag with filling. With a small knife, pierce a hole into the side of each doughnut; pipe filling into hole, allowing some of filling to spill out for a tongue.

8. In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and hot water.

9. Spread tops of doughnuts with glaze; let stand until set. If desired, pipe two small dots of vanilla frosting near the tongue for eyes. Refrigerate leftovers.
Yield: 1 dozen.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.